One thing you should know about me is that I love a good breakfast pastry! My youngest son shares that, specifically when it comes to blueberry muffins. This is why he often requests them on the weekends. In my dream world, I would spend the morning in my kitchen scratch making these carb filled delights. The reality is that, most often, I just don’t have the time for that. Life is busy! That is why I want to share this little hack with you.
Start with your favorite store-bought blueberry muffin mix. Our family uses Krusteaz Wild Blueberry Muffin Mix. It comes with the little can of blueberries inside.
Go ahead and make up the dough according to the instructions provided. At the last step, add a healthy amount of fresh blueberries to your batter and stir to combine.
In order to get that true bakery feel, I use the fancier brown paper baking cups. You can grab these on Amazon here or check at your local Homegoods. Fill each cup a little over half full of batter. By adding the fresh blueberries, you will end up having more batter and making larger muffins. Again, this helps them feel more like scratch made muffins than something out of a box.
Right before sending them into the over, sprinkle the tops with course sugar. When they come out, this sugar topping with give a nice crunch and texture, as well as a little extra kiss of sweet.
Bake at 400 degrees for 22-25 minutes. I like a good golden-brown top so will sometimes stretch that to 25-27 minutes. Just make sure to keep an eye on your muffins in those last few minutes.
Once cool, display on your favorite cake pedestal. May favorite one to use is my grandmother’s vintage milk glass pedestal. Not only are these great for every day, but they also make a fabulous addition to any brunch or shower. No one has to know how easy and affordable they were!
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